Spicy Thai Peanut Sauce
Vanessa Zerhusen
ingredients
- 1/3 cup peanut butter
- 1/4 cup soy sauce
- 1 T fresh lime juice
- 1/2 cup coconut milk (I buy the small cans)
- 1 teaspoon red chili with garlic (in asian section)
- 2 teaspoons toasted sesame oil
directions
- 1
Combine peanut butter, soy sauce, lime juice, coconut milk, chili with garlic, and sesame oil in a small pot over medium low heat, whisking in 1/4 cup of water, a little at a time to bring to a smooth sauce consistency. Simmer for ten minutes to blend flavors.
- 2
Pan saute cubes of tofu, in peanut oil until lightly browned; fold in enough peanut sauce to coat and cook over medium low heat until bubbling.
- 3
Also delicious as a dipping sauce or a base for a salad dressing. Toss with finely shredded cabbage, browned and cooled tofu pieces, carrot, and rice vinegar as a salad.
Source: Vanessa
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